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Note: Kreplach dough is sturdier than that used for ravioli. Don't worry if it feels a bit heavy.", "For the filling, Heat the oven to 375 degrees F. Season the 3-pound pot roast with white pepper and a little sea salt. Roast in an open pan until a crust develops on the outside of the meat and the inside is well done (brown) throughout. Using a chopping bowl and mezzaluna, chop the meat into approximately 1/2-inch pieces (about the size of the chopped onion). Reserve the crusty edges for the noshers in your family.", "Saute the onion in olive oil in a large skillet. When the onion is browned and soft, stir in the chopped meat. Let the mixture cool, then stir in the eggs, salt and pepper.", "Divide one package of dough into 2 pieces, and keep the second one wrapped so it doesn't dry out. On a lightly floured surface, roll out the first piece to a very thin rectangle, about 9 x 15 inches. Cut the dough into about 15 3-inch squares. Put about 1 tablespoon of filling on each square and dab a little egg white along two perpendicular edges. Fold over the dough on the diagonal to form a triangle. Press the top and bottom together, and press on the edges with the tines of a fork to tightly seal them. Repeat with the remaining pieces of dough, making about 45 more kreplach.", "(At this point, you may freeze the kreplach. Put them on a baking sheet in a single layer, and freeze, uncovered, until firm. Put into a plastic bag for storage. Cook from frozen, just allow 5-10 minutes longer cooking time.)", "Cook the kreplach in a large pot of lightly salted boiling water, and simmer them for 15 to 20 minutes, or until they are JUST TENDER. Remove from the water with a slotted spoon.", "To serve, reheat the kreplach in the chicken soup you will serve them in. You will be lucky if they last long enough to do that!
